Chinese Mustard Sauce

Yield 6 servings

1/4 cup sugar
2 tablespoons mustard powder
1 egg yolk
1/4 cup red wine vinegar
1/3 cup sour cream

1 In the top of a double boiler, over simmering water, whisk together the sugar and mustard.
2 Whisk in the egg yolks and vinegar.
3 Cook, stirring occasionally, for 10 minutes, until thick.
4 Remove from the heat and allow to cool.
5 When cool, fold in the sour cream. Refrigerate until ready to use.

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